Kick back and relax while your mini crock pot does all the work! We’ve gathered 20 mouthwatering recipes perfect for those hectic weeknights when you crave a comforting, home-cooked meal without the fuss. From cozy soups to hearty stews, these easy dishes will become your new go-tos. Let’s dive in and make your evenings deliciously simple!
Mini Crock Pot Beef Stew
Comforting and convenient, this Mini Crock Pot Beef Stew transforms simple ingredients into a deeply satisfying meal with minimal hands-on effort. Perfect for busy weeknights or cozy gatherings, it delivers classic flavors in a compact format. Just set it and forget it for a rich, hearty result.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 6 hours
Ingredients
– 1.5 lbs chuck roast, cut into 1-inch cubes
– 2 tbsp clarified butter
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 tbsp all-purpose flour
– 2 cups low-sodium beef broth
– 1 tbsp Worcestershire sauce
– 1 tsp fresh thyme leaves
– 2 bay leaves
– 3 large carrots, peeled and cut into 1-inch pieces
– 1 lb Yukon Gold potatoes, peeled and cut into 1-inch cubes
– 1 cup frozen pearl onions
– 1 cup frozen peas
– Kosher salt and freshly ground black pepper
Instructions
1. Pat the chuck roast cubes dry with paper towels and season generously with kosher salt and freshly ground black pepper.
2. Heat the clarified butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the beef cubes in a single layer, turning to brown on all sides, approximately 8-10 minutes total; work in batches to avoid overcrowding.
4. Transfer the seared beef to the mini crock pot using a slotted spoon, leaving any rendered fat in the skillet.
5. Reduce the skillet heat to medium and add the diced yellow onion, cooking until translucent, about 5 minutes.
6. Add the minced garlic and cook for 1 minute until fragrant.
7. Sprinkle the all-purpose flour over the onion mixture and stir constantly for 2 minutes to form a roux.
8. Gradually whisk in the low-sodium beef broth and Worcestershire sauce until smooth, scraping up any browned bits from the skillet.
9. Bring the mixture to a simmer and cook for 3 minutes until slightly thickened, then pour it over the beef in the crock pot.
10. Add the fresh thyme leaves and bay leaves to the crock pot, stirring to combine.
11. Cover and cook on low heat for 4 hours.
12. After 4 hours, add the carrot pieces, potato cubes, and frozen pearl onions to the crock pot, stirring gently to submerge.
13. Cover and continue cooking on low for an additional 2 hours, or until the vegetables are tender when pierced with a fork.
14. Stir in the frozen peas during the last 10 minutes of cooking to heat through.
15. Discard the bay leaves and season the stew with additional kosher salt and freshly ground black pepper to taste.
Tender chunks of beef melt in your mouth alongside sweet carrots and creamy potatoes, all enveloped in a rich, savory broth. The pearl onions add a subtle sweetness that balances the hearty depth, while the peas provide a pop of color and freshness. For a creative twist, serve it over creamy polenta or with crusty artisan bread to soak up every last drop.
Slow Cooker Mini Pot Mac and Cheese
Savor the ultimate comfort food with minimal effort. This slow cooker version delivers creamy, cheesy perfection with a hands-off approach. It’s ideal for busy weeknights or casual gatherings.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 2 hours
Ingredients
– 1 pound elbow macaroni
– 4 cups whole milk
– 2 cups heavy cream
– 3 cups sharp cheddar cheese, freshly grated
– 1 cup Gruyère cheese, freshly grated
– ½ cup unsalted butter, cubed
– ¼ cup all-purpose flour
– 1 teaspoon dry mustard powder
– ½ teaspoon smoked paprika
– ¼ teaspoon freshly grated nutmeg
– Kosher salt and freshly ground black pepper
Instructions
1. Place the elbow macaroni in a 6-quart slow cooker.
2. In a medium saucepan over medium heat, melt the unsalted butter until foamy, about 2 minutes.
3. Whisk in the all-purpose flour to form a roux; cook for 1 minute until fragrant and pale golden.
4. Gradually whisk in the whole milk and heavy cream until smooth, ensuring no lumps remain.
5. Bring the mixture to a gentle simmer, stirring constantly, until it thickens slightly, about 5 minutes.
6. Remove the saucepan from heat and immediately whisk in the sharp cheddar cheese and Gruyère cheese until fully melted and smooth.
7. Stir in the dry mustard powder, smoked paprika, and freshly grated nutmeg.
8. Season the cheese sauce generously with kosher salt and freshly ground black pepper.
9. Pour the hot cheese sauce evenly over the macaroni in the slow cooker, stirring gently to coat.
10. Cover and cook on LOW heat for 2 hours, stirring once halfway through to prevent sticking.
11. After 2 hours, check for doneness; the macaroni should be al dente and the sauce creamy.
12. Let the mac and cheese rest, uncovered, for 10 minutes before serving to allow the sauce to thicken further.
13. Adjust seasoning with additional salt and pepper if needed, then serve immediately.
Allowing the dish to rest ensures a luxuriously thick, velvety sauce that clings to each pasta tube. The sharp cheddar provides a tangy backbone, while the Gruyère adds a subtle nutty complexity. For a gourmet twist, top with crispy pancetta or toasted panko breadcrumbs just before serving.
Mini Crock Pot Chicken Tacos
Effortlessly prepare a crowd-pleasing meal with minimal hands-on time using your slow cooker. These Mini Crock Pot Chicken Tacos deliver tender, flavorful chicken perfect for assembling fresh tacos. The slow cooking method ensures deep flavor development with little effort.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 2 lbs boneless, skinless chicken thighs
– 1 cup low-sodium chicken stock
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 2 tbsp extra virgin olive oil
– 1 tbsp ground cumin
– 2 tsp smoked paprika
– 1 tsp dried oregano
– 1/2 tsp ground coriander
– 1/4 tsp cayenne pepper
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 12 small corn tortillas
– 1 cup crumbled queso fresco
– 1/2 cup fresh cilantro leaves, roughly chopped
– 1 lime, cut into wedges
Instructions
1. Pat the 2 lbs of boneless, skinless chicken thighs completely dry with paper towels to ensure proper browning.
2. Heat 2 tbsp of extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the chicken thighs for 4-5 minutes per side until a deep golden-brown crust forms, working in batches if necessary to avoid overcrowding the pan.
4. Transfer the seared chicken thighs to the insert of a 4-quart or larger slow cooker.
5. In the same skillet, reduce heat to medium and add the finely diced yellow onion, cooking for 5-7 minutes until translucent and softened.
6. Add the 4 cloves of minced garlic to the skillet and cook for 1 minute until fragrant.
7. Deglaze the skillet by pouring in 1 cup of low-sodium chicken stock, using a wooden spoon to scrape up any browned bits from the bottom.
8. Pour the onion-garlic mixture and stock over the chicken in the slow cooker.
9. Sprinkle 1 tbsp ground cumin, 2 tsp smoked paprika, 1 tsp dried oregano, 1/2 tsp ground coriander, 1/4 tsp cayenne pepper, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper evenly over the chicken.
10. Cover the slow cooker and cook on LOW heat for 4 hours until the chicken is fork-tender and easily shreds.
11. Using two forks, shred the chicken directly in the slow cooker, mixing it with the cooking liquid.
12. Warm the 12 small corn tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds, or heating them directly over a gas flame for 10-15 seconds per side until pliable.
13. Assemble tacos by placing a portion of shredded chicken onto each warmed tortilla.
14. Top each taco with crumbled queso fresco and roughly chopped fresh cilantro leaves.
15. Serve immediately with lime wedges on the side for squeezing.
What results is chicken with a remarkably tender, pull-apart texture infused with smoky, aromatic spices from the long, slow cook. The fresh toppings provide a bright, creamy contrast to the rich, savory filling. For a creative twist, serve the shredded chicken in lettuce cups or over a bed of cilantro-lime rice for a hearty bowl.
Mini Crock Pot Honey Garlic Meatballs
Just when you need a crowd-pleasing appetizer that practically cooks itself, these Mini Crock Pot Honey Garlic Meatballs deliver. Juicy, savory, and coated in a glossy, sweet-savory glaze, they’re the ultimate hands-off party food. Simply combine the ingredients and let your slow cooker do the work.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 3 hours
Ingredients
– 1 ½ lb ground chuck (80/20 blend)
– ½ cup panko breadcrumbs
– 1 large pasture-raised egg, lightly beaten
– 3 tbsp whole milk
– 2 tsp Diamond Crystal kosher salt
– 1 tsp freshly ground black pepper
– ¾ cup clover honey
– ⅓ cup low-sodium soy sauce
– 6 garlic cloves, finely minced
– 2 tbsp rice vinegar
– 1 tbsp toasted sesame oil
– 2 tsp cornstarch
– 2 tbsp cold water
– 2 tbsp thinly sliced scallions, for garnish
– 1 tsp toasted sesame seeds, for garnish
Instructions
1. In a large mixing bowl, combine the ground chuck, panko breadcrumbs, lightly beaten egg, whole milk, Diamond Crystal kosher salt, and freshly ground black pepper.
2. Using your hands, gently mix the ingredients until just combined; overmixing will result in tough meatballs.
3. Portion the mixture into 1-inch meatballs, rolling them gently between your palms to form uniform spheres.
4. Place the meatballs in a single layer in the insert of a 4-quart mini crock pot.
5. In a separate medium bowl, whisk together the clover honey, low-sodium soy sauce, finely minced garlic cloves, rice vinegar, and toasted sesame oil until fully emulsified.
6. Pour the honey-garlic sauce evenly over the meatballs in the crock pot, ensuring each meatball is coated.
7. Cover the crock pot with its lid and cook on the LOW setting for 2 hours and 30 minutes.
8. After 2 hours and 30 minutes, carefully remove the lid. In a small bowl, create a slurry by whisking the cornstarch with 2 tbsp of cold water until smooth.
9. Gently stir the cornstarch slurry into the sauce surrounding the meatballs to thicken it.
10. Replace the lid and continue cooking on LOW for an additional 30 minutes, until the sauce has thickened to a glossy, coating consistency and the meatballs reach an internal temperature of 165°F.
11. Transfer the meatballs and sauce to a serving dish using a slotted spoon.
12. Garnish the meatballs with thinly sliced scallions and toasted sesame seeds immediately before serving.
Bite-sized and incredibly tender, these meatballs boast a perfect balance of savory garlic and floral honey. The glossy sauce clings beautifully, offering a sticky-sweet finish with a subtle umami depth from the soy. For a creative twist, serve them over steamed jasmine rice or stuff them into slider buns with a quick-pickled cucumber salad.
Slow Cooker Mini Pot Chili
Kick off your holiday cooking with this hands-off chili that simmers to perfection while you wrap gifts. This slow cooker version delivers deep, layered flavors with minimal effort, using pantry staples and a few fresh ingredients. It’s the ideal make-ahead meal for busy December days.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 1 lb ground chuck, 80/20 lean-to-fat ratio
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 tbsp tomato paste
– 1 tbsp chili powder
– 2 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp dried oregano
– 1/4 tsp cayenne pepper
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (15 oz) can black beans, drained and rinsed
– 1 (28 oz) can crushed tomatoes
– 1 cup beef broth
– 1 tbsp Worcestershire sauce
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1 tbsp extra-virgin olive oil
Instructions
1. Heat 1 tbsp extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add 1 lb ground chuck and cook, breaking into small crumbles with a wooden spoon, until no pink remains, 5–7 minutes.
3. Transfer the browned beef to a 6-quart slow cooker using a slotted spoon, leaving rendered fat in the skillet.
4. Add 1 finely diced yellow onion to the skillet and sauté over medium heat until translucent and edges begin to caramelize, 6–8 minutes.
5. Stir in 3 minced garlic cloves and cook until fragrant, 30 seconds.
6. Add 2 tbsp tomato paste and cook, stirring constantly, until it darkens to a brick-red color, 1–2 minutes.
7. Sprinkle 1 tbsp chili powder, 2 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, and 1/4 tsp cayenne pepper over the onion mixture; toast spices for 30 seconds until aromatic.
8. Scrape the entire skillet contents into the slow cooker with the beef.
9. Add 1 can drained kidney beans, 1 can drained black beans, 1 can crushed tomatoes, 1 cup beef broth, and 1 tbsp Worcestershire sauce to the slow cooker.
10. Stir all ingredients until thoroughly combined.
11. Cover and cook on LOW for 6 hours, or until the chili is thick and flavors are fully melded.
12. Stir in 1 tsp kosher salt and 1/2 tsp freshly ground black pepper during the last 30 minutes of cooking.
13. Ladle the chili into bowls and serve immediately.
The finished chili boasts a rich, velvety texture with tender beans and well-integrated spices. Serve it over baked potatoes or cornbread for a hearty winter meal, or top with sharp cheddar and a dollop of sour cream for contrasting creaminess.
Mini Crock Pot BBQ Pulled Pork Sliders
Savor tender, slow-cooked pork in these effortless sliders. Simply season, cook low and slow, then shred for juicy perfection. They’re ideal for gatherings or easy weeknight meals.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
– 3 lbs pork shoulder, trimmed of excess fat
– 2 tbsp smoked paprika
– 1 tbsp garlic powder
– 1 tbsp onion powder
– 1 tsp freshly ground black pepper
– 1 tsp fine sea salt
– 1 cup high-quality BBQ sauce
– ½ cup apple cider vinegar
– ¼ cup dark brown sugar, packed
– 12 slider buns, split
– 1 cup prepared coleslaw
Instructions
1. Pat the pork shoulder completely dry with paper towels to ensure a good sear.
2. In a small bowl, combine smoked paprika, garlic powder, onion powder, black pepper, and sea salt to create a dry rub.
3. Massage the dry rub evenly over all surfaces of the pork shoulder.
4. Place the seasoned pork shoulder into a 4-quart mini crock pot.
5. In a separate bowl, whisk together the BBQ sauce, apple cider vinegar, and dark brown sugar until the sugar is fully dissolved.
6. Pour the sauce mixture over the pork shoulder in the crock pot, ensuring it coats the meat.
7. Cover the crock pot with its lid and set the temperature to LOW.
8. Cook for 8 hours, or until the pork is fork-tender and easily shreds.
9. Using two forks, carefully shred the pork directly in the crock pot, discarding any large pieces of fat.
10. Stir the shredded pork to coat it thoroughly in the cooking juices.
11. Let the pulled pork rest, covered, for 15 minutes to allow the flavors to meld and the meat to reabsorb juices.
12. Toast the split slider buns lightly in a dry skillet over medium heat for 60-90 seconds until golden.
13. Spoon a generous portion of pulled pork onto the bottom half of each toasted bun.
14. Top each slider with approximately 1 tablespoon of prepared coleslaw.
15. Place the top bun halves on the sliders and serve immediately.
Revel in the succulent, melt-in-your-mouth texture of the slow-cooked pork, perfectly balanced by the tangy BBQ sauce and the crisp, cool coleslaw. For a creative twist, serve these sliders with a side of pickled red onions or a drizzle of spicy aioli to cut through the richness.
Mini Crock Pot Creamy Garlic Parmesan Chicken
A creamy, comforting chicken dish that practically cooks itself while you tackle holiday prep. This slow-cooked garlic parmesan chicken delivers rich flavor with minimal effort—perfect for a busy December evening. Tender chicken thighs simmer in a velvety sauce that clings beautifully to pasta or crusty bread.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
– 1 tbsp extra-virgin olive oil
– 1 tbsp unsalted butter
– 8 garlic cloves, finely minced
– 1 cup heavy cream
– 1 cup low-sodium chicken broth
– 1 cup freshly grated Parmigiano-Reggiano cheese
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– ¼ tsp red pepper flakes
– 2 tbsp all-purpose flour
– ¼ cup fresh flat-leaf parsley, finely chopped
Instructions
1. Pat chicken thighs completely dry with paper towels to ensure proper browning.
2. Heat olive oil and butter in a large skillet over medium-high heat until butter foams subsides.
3. Sear chicken thighs for 3-4 minutes per side until golden brown, working in batches to avoid overcrowding.
4. Transfer seared chicken to a 4-quart slow cooker, arranging in a single layer.
5. Reduce skillet heat to medium and sauté minced garlic for 45 seconds until fragrant but not browned.
6. Whisk flour into the skillet, cooking for 1 minute to create a roux.
7. Gradually whisk in chicken broth, scraping up any browned bits from the skillet bottom.
8. Stir in heavy cream, kosher salt, black pepper, and red pepper flakes.
9. Bring sauce to a simmer, then pour evenly over chicken in the slow cooker.
10. Cover and cook on LOW for 4 hours until chicken reaches 165°F internally.
11. Remove chicken to a plate and whisk grated Parmigiano-Reggiano into the sauce until fully melted.
12. Return chicken to the sauce and stir gently to coat.
13. Garnish with chopped fresh parsley just before serving.
Zesty garlic notes balance the rich, nutty parmesan in this luxuriously creamy sauce. The slow cooking renders chicken thighs exceptionally tender while allowing flavors to meld thoroughly. Serve over pappardelle pasta or with crusty artisan bread to soak up every drop of the velvety sauce.
Slow Cooker Mini Pot French Onion Soup
Just when you think French onion soup can’t get any cozier, this slow cooker version in mini pots delivers deep, caramelized flavor with minimal hands-on time. It’s the ultimate set-it-and-forget-it comfort food, perfect for chilly evenings or effortless entertaining. The individual servings make for a stunning presentation straight from the cooker to the table.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 8 hours
Ingredients
– 4 large yellow onions, thinly sliced
– 3 tbsp clarified butter
– 1 tsp granulated sugar
– 2 tbsp all-purpose flour
– 6 cups rich beef stock, preferably homemade or low-sodium
– 1 cup dry white wine, such as Sauvignon Blanc
– 2 fresh thyme sprigs
– 1 dried bay leaf
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 6 slices crusty baguette, about 1/2-inch thick
– 1 1/2 cups grated Gruyère cheese
Instructions
1. Heat the clarified butter in a large skillet over medium-low heat until shimmering, about 2 minutes.
2. Add the thinly sliced onions and sprinkle with the granulated sugar; cook, stirring occasionally, until deeply golden and caramelized, about 30-35 minutes. Tip: Do not rush this step—proper caramelization builds the soup’s foundational flavor.
3. Sprinkle the all-purpose flour over the caramelized onions and cook, stirring constantly, for 2 minutes to form a roux.
4. Deglaze the skillet with the dry white wine, scraping up any browned bits, and simmer until reduced by half, about 3 minutes.
5. Transfer the onion mixture to a 6-quart slow cooker.
6. Add the rich beef stock, fresh thyme sprigs, dried bay leaf, kosher salt, and freshly ground black pepper to the slow cooker; stir to combine.
7. Cover and cook on LOW for 8 hours, until the flavors are fully melded. Tip: Avoid lifting the lid during cooking to maintain consistent temperature and moisture.
8. Preheat your oven’s broiler to 500°F and arrange six oven-safe mini cocottes or ramekins on a baking sheet.
9. Remove and discard the thyme sprigs and bay leaf from the soup.
10. Ladle the hot soup into the prepared mini pots, filling each about three-quarters full.
11. Top each pot with one slice of crusty baguette and sprinkle evenly with the grated Gruyère cheese. Tip: For optimal melting and browning, ensure the cheese covers the bread entirely and reaches the soup’s edges.
12. Broil for 3-5 minutes, until the cheese is bubbly and golden brown with crisp edges.
13. Carefully remove from the oven and let rest for 5 minutes before serving.
Bubbling with rich, savory depth, this soup achieves a velvety texture from the slow-cooked onions and roux. The Gruyère forms a crisp, nutty crust that contrasts beautifully with the tender bread beneath. For a creative twist, serve each mini pot atop a slate board with cornichons and a small glass of the remaining white wine for dipping the bread.
Mini Crock Pot Teriyaki Chicken
Melt-in-your-mouth chicken with a glossy, savory-sweet glaze is just a few hours away. This hands-off crock pot method delivers restaurant-quality teriyaki with minimal effort. Perfect for busy weeknights or casual gatherings.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 240 minutes
Ingredients
– 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
– 1 cup low-sodium soy sauce
– ½ cup packed light brown sugar
– ⅓ cup unseasoned rice vinegar
– 3 tbsp mirin
– 2 tbsp toasted sesame oil
– 4 garlic cloves, minced
– 1 tbsp fresh ginger, finely grated
– 2 tsp cornstarch
– 2 tbsp cold water
– 2 green onions, thinly sliced
– 1 tbsp toasted sesame seeds
Instructions
1. Pat the chicken thighs completely dry with paper towels to ensure proper browning.
2. Arrange the chicken thighs in a single layer in a 4-quart slow cooker.
3. In a medium bowl, whisk together the soy sauce, brown sugar, rice vinegar, mirin, sesame oil, minced garlic, and grated ginger until the sugar dissolves.
4. Pour the sauce mixture evenly over the chicken in the slow cooker.
5. Cover and cook on LOW for 4 hours, or until the chicken reaches an internal temperature of 165°F and shreds easily with a fork.
6. Using tongs, carefully transfer the cooked chicken to a clean cutting board, leaving the sauce in the pot.
7. In a small bowl, create a slurry by whisking the cornstarch into the cold water until completely smooth.
8. Turn the slow cooker to HIGH and whisk the cornstarch slurry into the simmering sauce.
9. Cook uncovered on HIGH for 15–20 minutes, whisking occasionally, until the sauce thickens to a glossy, syrup-like consistency that coats the back of a spoon.
10. While the sauce thickens, use two forks to shred the chicken into bite-sized pieces.
11. Return the shredded chicken to the slow cooker and stir to coat thoroughly in the thickened teriyaki glaze.
12. Transfer the glazed chicken to a serving dish and garnish with the sliced green onions and toasted sesame seeds.
Juicy, tender shreds of chicken are enveloped in a perfectly balanced glaze that’s sticky, sweet, and deeply savory. The slow cooking renders the thighs exceptionally moist, while the final reduction creates a lacquered finish. Serve it over steamed jasmine rice with a side of quick-pickled vegetables for a bright contrast, or stuff it into warm bao buns for a handheld twist.
Slow Cooker Mini Pot Loaded Potato Soup
Hearty comfort food doesn’t require hours of active cooking. This slow cooker version delivers all the creamy, savory richness of a loaded baked potato in soup form, with minimal hands-on effort. Simply layer the ingredients and let the appliance do the work.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
– 4 cups russet potatoes, peeled and diced into 1/2-inch cubes
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 4 cups low-sodium chicken stock
– 1 cup heavy cream
– 8 oz sharp cheddar cheese, freshly grated
– 6 slices thick-cut bacon
– 1/2 cup sour cream
– 2 tbsp unsalted butter
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 2 tbsp fresh chives, finely chopped
Instructions
1. Arrange the bacon slices in a single layer on a wire rack set over a baking sheet.
2. Bake the bacon at 400°F for 18-20 minutes until crisp and deeply browned.
3. Transfer the cooked bacon to a paper towel-lined plate to drain, then crumble it into small pieces once cooled.
4. Place the diced potatoes, diced onion, and minced garlic into the insert of a 6-quart slow cooker.
5. Pour the chicken stock over the vegetables, ensuring they are fully submerged.
6. Cover the slow cooker and cook on the HIGH setting for 4 hours, until the potatoes are completely tender when pierced with a fork.
7. Use an immersion blender to purée approximately half of the soup directly in the cooker, leaving some potato chunks for texture.
8. Stir in the heavy cream, grated cheddar cheese, sour cream, and unsalted butter until fully incorporated and the cheese has melted.
9. Season the soup with kosher salt and freshly ground black pepper, stirring thoroughly to combine.
10. Ladle the hot soup into bowls and garnish generously with the crumbled bacon and chopped fresh chives.
Unbelievably creamy with a robust potato foundation, the soup achieves a velvety texture punctuated by soft, distinct potato pieces. The sharp cheddar and smoky bacon provide a savory depth that is balanced by the cool, tangy finish of the sour cream. For a creative twist, serve it in hollowed-out bread bowls or top with a drizzle of truffle oil and crispy fried shallots.
Mini Crock Pot Spinach Artichoke Dip
Holiday entertaining just got easier with this hands-off appetizer. Simply combine ingredients in your mini crock pot for a warm, crowd-pleasing dip that requires minimal effort. Your guests will keep coming back for more.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 2 hours
Ingredients
– 8 oz cream cheese, softened to room temperature
– 1 cup sour cream
– 1 cup mayonnaise
– 1 cup grated Parmesan cheese, finely grated
– 1 cup shredded mozzarella cheese
– 1 (14 oz) can artichoke hearts, drained and finely chopped
– 10 oz frozen chopped spinach, thawed and squeezed dry
– 3 cloves garlic, minced
– 1 tsp onion powder
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– Kosher salt and freshly ground black pepper, to season
Instructions
1. Combine the softened cream cheese, sour cream, and mayonnaise in a large mixing bowl, whisking until completely smooth and no lumps remain.
2. Fold in the finely grated Parmesan cheese and shredded mozzarella cheese until evenly distributed throughout the mixture.
3. Add the finely chopped artichoke hearts and the thoroughly squeezed-dry spinach to the bowl.
4. Incorporate the minced garlic, onion powder, smoked paprika, and cayenne pepper, stirring until all ingredients are fully combined.
5. Season the mixture generously with kosher salt and freshly ground black pepper, tasting and adjusting as needed.
6. Transfer the complete dip mixture to the insert of a 1.5 to 2-quart mini crock pot.
7. Place the lid on the crock pot and set it to the LOW heat setting.
8. Cook the dip on LOW for 2 hours, stirring once halfway through the cooking time to ensure even heating.
9. After 2 hours, switch the crock pot to the WARM setting to maintain serving temperature.
10. Serve the dip directly from the crock pot insert, garnished with an extra sprinkle of smoked paprika if desired.
Perfectly creamy with a subtle tang from the sour cream and Parmesan, this dip boasts a rich, savory depth from the smoked paprika and garlic. The artichokes provide a pleasant, tender bite, while the spinach adds body without making it watery. For a creative twist, serve it alongside crispy potato skins or use it as a luxurious spread for grilled sourdough crostini.
Slow Cooker Mini Pot Beef Stroganoff
Easily transform a classic comfort dish into a hands-off slow cooker masterpiece. This version uses mini pot roasts for quicker cooking and a rich, velvety sauce. Perfect for busy weeknights or cozy gatherings.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 2 lbs chuck roast, trimmed and cut into 1-inch cubes
– 2 tbsp clarified butter
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 8 oz cremini mushrooms, sliced
– 2 tbsp tomato paste
– 1 tbsp Dijon mustard
– 2 cups low-sodium beef broth
– 1 tbsp Worcestershire sauce
– 1 tsp smoked paprika
– 1 tsp dried thyme
– 1 cup full-fat sour cream
– 2 tbsp all-purpose flour
– 12 oz wide egg noodles
– Fresh parsley, finely chopped for garnish
– Kosher salt and freshly ground black pepper
Instructions
1. Pat the chuck roast cubes completely dry with paper towels to ensure proper browning.
2. Heat the clarified butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Season the beef cubes generously with kosher salt and black pepper.
4. Sear the beef in the hot butter in a single layer, undisturbed for 3-4 minutes per side until a deep brown crust forms, working in batches to avoid overcrowding.
5. Transfer the seared beef to the slow cooker insert using a slotted spoon.
6. Add the diced onion to the skillet and cook over medium heat for 5 minutes until translucent, scraping up any browned bits from the pan.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Add the sliced cremini mushrooms and cook for 5-7 minutes until they release their liquid and begin to brown.
9. Stir in the tomato paste and cook for 1 minute to deepen its flavor.
10. Transfer the onion-mushroom mixture to the slow cooker with the beef.
11. Whisk together the Dijon mustard, beef broth, Worcestershire sauce, smoked paprika, and dried thyme in a measuring cup.
12. Pour the liquid mixture over the beef and vegetables in the slow cooker.
13. Cover and cook on LOW for 6 hours until the beef is fork-tender.
14. Thirty minutes before serving, whisk the sour cream and all-purpose flour in a small bowl until completely smooth.
15. Stir the sour cream mixture into the slow cooker until fully incorporated and the sauce has thickened.
16. Cook the wide egg noodles in a large pot of salted boiling water according to package directions until al dente, about 8-10 minutes.
17. Drain the noodles thoroughly and divide among serving bowls.
18. Ladle the beef stroganoff over the noodles and garnish with freshly chopped parsley.
The finished dish features tender, shreddable beef enveloped in a luxuriously creamy, paprika-kissed sauce. Serve it over the egg noodles for the classic presentation, or spoon it over creamy mashed potatoes or polenta for a decadent twist. The mushrooms retain a pleasant bite, adding textural contrast to the velvety gravy.
Mini Crock Pot Buffalo Chicken Dip
Unquestionably the ultimate party appetizer, this Mini Crock Pot Buffalo Chicken Dip delivers bold flavor with minimal effort. Its creamy, spicy, and tangy profile is a guaranteed crowd-pleaser for any gathering, from game day to casual get-togethers.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 2 hours
Ingredients
– 1 pound boneless, skinless chicken breasts, trimmed
– 1 cup Frank’s RedHot Original Cayenne Pepper Sauce
– 8 ounces full-fat cream cheese, softened to room temperature
– 1 cup sharp cheddar cheese, finely grated
– 1/2 cup ranch dressing, preferably full-fat
– 1/4 cup crumbled blue cheese
– 2 tablespoons unsalted butter
– 1/4 cup finely diced celery
– 2 tablespoons finely chopped fresh chives
Instructions
1. Place the trimmed chicken breasts in a 2-quart mini slow cooker.
2. Pour the Frank’s RedHot Original Cayenne Pepper Sauce over the chicken, ensuring it is fully coated.
3. Cover the slow cooker and cook on LOW heat for 1 hour and 30 minutes, or until the chicken reaches an internal temperature of 165°F and shreds easily with two forks.
4. Tip: For deeper flavor, sear the chicken breasts in a hot skillet with the unsalted butter for 2 minutes per side before adding to the slow cooker.
5. Transfer the cooked chicken to a cutting board and use two forks to shred it into fine, uniform pieces.
6. Return all the shredded chicken and any accumulated juices to the slow cooker.
7. Add the softened cream cheese, finely grated sharp cheddar cheese, ranch dressing, and crumbled blue cheese to the slow cooker.
8. Stir all ingredients vigorously with a wooden spoon until fully combined and smooth.
9. Cover the slow cooker and cook on LOW heat for an additional 30 minutes, stirring once halfway through to prevent sticking.
10. Tip: For a thicker consistency, remove the lid during the final 10 minutes of cooking to allow excess moisture to evaporate.
11. While the dip finishes cooking, prepare the garnishes by finely dicing the celery and chopping the fresh chives.
12. Once the cooking time is complete, stir the dip thoroughly to ensure an even texture.
13. Tip: For optimal flavor development, let the dip rest for 10 minutes off heat before serving to allow the ingredients to meld.
14. Garnish the dip with the finely diced celery and chopped fresh chives just before serving.
A velvety, cohesive texture envelops tender shreds of chicken, while the sharp cheddar and pungent blue cheese create a complex, layered richness. The pronounced heat from the cayenne pepper sauce is perfectly tempered by the cool, herbal notes of ranch and fresh celery. Serve it warm with sturdy tortilla chips, crisp celery sticks, or even as a bold topping for baked potatoes.
Slow Cooker Mini Pot Chicken Alfredo
This slow cooker version transforms classic chicken Alfredo into a hands-off weeknight favorite. Tender chicken and pasta cook together in a rich, creamy sauce that requires minimal effort. You’ll appreciate how the slow cooker melds flavors while freeing up your evening.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 2 lbs boneless, skinless chicken breasts, trimmed and patted dry
– 1 tbsp extra-virgin olive oil
– 4 cloves garlic, minced
– 1 cup heavy cream
– 1 cup low-sodium chicken broth
– 8 oz cream cheese, cubed and softened to room temperature
– 1 cup freshly grated Parmigiano-Reggiano cheese
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– ¼ tsp freshly grated nutmeg
– 12 oz mini penne pasta
– 2 tbsp unsalted butter, cut into small pieces
– ¼ cup fresh flat-leaf parsley, finely chopped
Instructions
1. Pat the chicken breasts completely dry with paper towels to ensure proper browning.
2. Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the chicken breasts for 4-5 minutes per side until golden brown, then transfer to the slow cooker insert.
4. In the same skillet, sauté the minced garlic for 30 seconds until fragrant, then pour into the slow cooker.
5. Pour the heavy cream and low-sodium chicken broth directly over the chicken in the slow cooker.
6. Distribute the softened cream cheese cubes evenly around the chicken.
7. Sprinkle the freshly grated Parmigiano-Reggiano, kosher salt, black pepper, and freshly grated nutmeg over the mixture.
8. Cover and cook on LOW for 3 hours until the chicken reaches 165°F internally.
9. Remove the chicken to a cutting board and shred it into bite-sized pieces using two forks.
10. Stir the mini penne pasta into the slow cooker sauce, ensuring all pieces are submerged.
11. Return the shredded chicken to the slow cooker and stir to combine.
12. Dot the surface with unsalted butter pieces for added richness.
13. Cover and cook on HIGH for 45-60 minutes until the pasta is al dente, stirring once halfway through.
14. Stir in the finely chopped fresh flat-leaf parsley just before serving.
15. Rest the dish for 5 minutes to allow the sauce to thicken slightly.
Rich, velvety sauce clings perfectly to each piece of pasta and tender chicken. The slow cooking process develops a deeper, more complex flavor than stovetop versions. For a restaurant-style presentation, garnish with additional Parmigiano-Reggiano shavings and serve alongside roasted asparagus.
Mini Crock Pot Sausage and Peppers
Ready your mini crock pot for this effortless, flavor-packed meal. Rustic Italian sausage mingles with sweet bell peppers in a savory tomato sauce that simmers to perfection while you focus on other tasks. This hands-off approach delivers a comforting dish with minimal effort.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 240 minutes
Ingredients
– 1.5 lbs sweet Italian sausage links, casings removed
– 2 large red bell peppers, julienned
– 1 large yellow onion, thinly sliced
– 3 garlic cloves, minced
– 1 (28 oz) can crushed San Marzano tomatoes
– 1/4 cup dry red wine
– 2 tbsp extra-virgin olive oil
– 1 tsp dried oregano
– 1/2 tsp crushed red pepper flakes
– Kosher salt and freshly ground black pepper
Instructions
1. Heat 2 tbsp extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add 1.5 lbs sweet Italian sausage, casings removed, breaking it into 1-inch chunks with a wooden spoon; cook until browned on all sides, 5-7 minutes.
3. Transfer the browned sausage to a 4-quart mini crock pot using a slotted spoon, leaving rendered fat in the skillet.
4. Add 1 large yellow onion, thinly sliced, to the skillet; sauté until translucent and edges begin to caramelize, 6-8 minutes.
5. Stir in 3 minced garlic cloves and cook until fragrant, 30 seconds, to prevent burning.
6. Deglaze the skillet with 1/4 cup dry red wine, scraping up any browned bits with a spatula; simmer until reduced by half, 2 minutes.
7. Pour the onion-wine mixture over the sausage in the crock pot.
8. Add 2 large red bell peppers, julienned, 1 (28 oz) can crushed San Marzano tomatoes, 1 tsp dried oregano, and 1/2 tsp crushed red pepper flakes to the crock pot.
9. Season with kosher salt and freshly ground black pepper, then stir all ingredients until thoroughly combined.
10. Cover and cook on LOW heat for 4 hours, until peppers are tender and sauce has thickened slightly.
11. Taste and adjust seasoning with additional salt or pepper if needed before serving.
Yielding tender, juicy sausage and silky peppers in a rich, tangy tomato sauce, this dish boasts a balanced sweetness from the peppers and a subtle heat from the red pepper flakes. Serve it over creamy polenta or stuffed into crusty hoagie rolls for a satisfying meal, or let it cool completely and freeze in airtight containers for up to 3 months.
Slow Cooker Mini Pot Cheesy Broccoli Rice
Melt-in-your-mouth comfort meets effortless preparation with this slow cooker classic. Combining creamy rice with tender broccoli under a golden cheese crust, it’s the ultimate hands-off side dish for busy weeknights. Simply layer, set, and forget until dinnertime arrives.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 240 minutes
Ingredients
– 1 ½ cups long-grain white rice, rinsed until water runs clear
– 4 cups fresh broccoli florets, cut into uniform 1-inch pieces
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 3 cups low-sodium chicken broth
– 1 cup heavy cream
– 2 cups sharp cheddar cheese, freshly grated from a block
– ½ cup Parmesan cheese, finely grated
– 3 tablespoons unsalted butter, cut into small cubes
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon freshly grated nutmeg
Instructions
1. Lightly grease the insert of a 6-quart slow cooker with 1 tablespoon of the unsalted butter.
2. Spread the rinsed long-grain white rice evenly across the bottom of the prepared insert.
3. Layer the fresh broccoli florets and finely diced yellow onion evenly over the rice.
4. Sprinkle the minced garlic, kosher salt, freshly ground black pepper, and freshly grated nutmeg over the vegetable layer.
5. Pour the low-sodium chicken broth and heavy cream evenly over the entire mixture, ensuring the rice is fully submerged. Tip: Do not stir after adding liquids to prevent the rice from becoming gummy.
6. Dot the surface with the remaining 2 tablespoons of cubed unsalted butter.
7. Cover and cook on the LOW setting for 4 hours, or until the rice is tender and has absorbed most of the liquid. Do not open the lid during cooking.
8. After 4 hours, remove the lid and quickly sprinkle the freshly grated sharp cheddar and finely grated Parmesan cheese over the top in an even layer.
9. Re-cover and cook on the LOW setting for an additional 15 minutes, just until the cheese is fully melted. Tip: For a browned, crispy top, transfer the entire insert to a preheated broiler for 2-3 minutes after the cheese has melted.
10. Let the dish rest, uncovered, for 10 minutes before serving to allow the residual heat to finish setting the texture. Tip: Resting is crucial for a creamy, not soupy, final consistency.
Velvety rice grains envelop each broccoli floret in a rich, cheesy sauce. The sharp cheddar provides a tangy depth that balances the sweet nuttiness of the Parmesan. Serve it directly from the slow cooker for a rustic presentation, or garnish with crispy fried shallots for added texture.
Mini Crock Pot Maple Glazed Carrots
Zesty yet sweet, these Mini Crock Pot Maple Glazed Carrots transform a humble vegetable into a show-stopping side. Their slow-cooked tenderness and glossy finish make them perfect for holiday gatherings or cozy weeknight dinners. Minimal hands-on time yields maximum flavor, letting your slow cooker do the heavy lifting.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 240 minutes
Ingredients
– 2 pounds fresh whole carrots, peeled and trimmed
– ½ cup pure maple syrup
– ¼ cup unsalted butter, melted
– 2 tablespoons apple cider vinegar
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon ground cinnamon
– 2 sprigs fresh thyme
Instructions
1. Arrange the peeled and trimmed whole carrots in a single layer in a 4-quart mini crock pot.
2. In a small mixing bowl, whisk together the pure maple syrup, melted unsalted butter, apple cider vinegar, kosher salt, freshly ground black pepper, and ground cinnamon until fully emulsified.
3. Pour the maple glaze mixture evenly over the carrots in the crock pot, ensuring all pieces are coated.
4. Nestle the fresh thyme sprigs among the carrots to infuse herbal notes during cooking.
5. Cover the crock pot with its lid and set the temperature to LOW.
6. Cook the carrots on LOW for 4 hours, or until they are fork-tender but still hold their shape.
7. Using a slotted spoon, carefully transfer the cooked carrots to a serving platter, leaving the liquid in the crock pot.
8. Increase the crock pot setting to HIGH and simmer the remaining cooking liquid, uncovered, for 10-15 minutes until it reduces to a thick, syrupy glaze.
9. Pour the reduced maple glaze over the plated carrots, ensuring an even, glossy coating.
10. Discard the spent thyme sprigs before serving.
Perfectly tender carrots boast a glossy, caramelized exterior with a balanced sweet-savory depth from the reduced maple glaze. Their vibrant orange hue and aromatic thyme make them a visually stunning addition to any table. For a creative twist, garnish with toasted pecans or crumbled goat cheese just before serving.
Slow Cooker Mini Pot Apple Cinnamon Oatmeal
Warm your winter mornings with this effortless slow cooker oatmeal that transforms basic ingredients into a comforting breakfast. Simply combine everything before bed, and wake to a fragrant, ready-to-eat meal that feels indulgent yet wholesome. This hands-off method yields perfectly tender oats infused with cozy spice and sweet fruit.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 480 minutes
Ingredients
– 1 cup steel-cut oats
– 2 cups unsweetened almond milk
– 1 cup filtered water
– 2 Honeycrisp apples, peeled, cored, and finely diced
– ¼ cup pure maple syrup
– 1 teaspoon ground cinnamon
– ½ teaspoon pure vanilla extract
– ¼ teaspoon fine sea salt
– ¼ cup toasted pecans, roughly chopped
Instructions
1. Lightly coat the interior of a 4-quart slow cooker with nonstick cooking spray.
2. Combine 1 cup steel-cut oats, 2 cups unsweetened almond milk, and 1 cup filtered water in the slow cooker.
3. Add 2 finely diced Honeycrisp apples, ¼ cup pure maple syrup, 1 teaspoon ground cinnamon, ½ teaspoon pure vanilla extract, and ¼ teaspoon fine sea salt to the oat mixture.
4. Stir all ingredients thoroughly with a silicone spatula until fully incorporated.
5. Cover the slow cooker and set it to the low heat setting for 8 hours.
6. After 8 hours, remove the lid and stir the oatmeal vigorously to break up any clumps and achieve a creamy consistency.
7. Divide the oatmeal evenly among four serving bowls.
8. Garnish each bowl with 1 tablespoon of toasted, roughly chopped pecans.
9. Serve immediately while hot.
Creating a velvety texture, the slow cooking allows the oats to fully absorb the spiced liquid without becoming mushy. Each spoonful delivers warm cinnamon notes balanced by the tart-sweet apples and rich maple undertones. Consider topping with a dollop of Greek yogurt for added creaminess or drizzling with extra maple syrup for a decadent finish.
Mini Crock Pot Chocolate Lava Cake
Savor a decadent dessert with minimal effort using your slow cooker. This recipe yields individual molten chocolate cakes with a gooey center and tender crumb. Perfect for holiday gatherings or a cozy night in.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 1 cup high-quality semisweet chocolate chips
– ½ cup unsalted European-style butter, cubed
– ¾ cup granulated sugar
– 3 pasture-raised eggs, lightly beaten
– ¼ cup all-purpose flour, sifted
– 1 teaspoon pure vanilla extract
– ¼ teaspoon fine sea salt
– 6 ramekins (6-ounce capacity)
– Cooking spray
Instructions
1. Lightly coat the interior of six 6-ounce ramekins with cooking spray and place them in the base of a 6-quart slow cooker.
2. Combine 1 cup semisweet chocolate chips and ½ cup cubed unsalted European-style butter in a heatproof bowl.
3. Create a double boiler by setting the bowl over a saucepan of simmering water, ensuring the bowl does not touch the water.
4. Stir the mixture constantly with a silicone spatula until completely melted and smooth, about 5 minutes, then remove from heat.
5. Whisk ¾ cup granulated sugar into the warm chocolate mixture until fully incorporated.
6. Gradually stream in 3 lightly beaten pasture-raised eggs while whisking vigorously to emulsify.
7. Fold in ¼ cup sifted all-purpose flour, 1 teaspoon pure vanilla extract, and ¼ teaspoon fine sea salt until just combined; avoid overmixing.
8. Divide the batter evenly among the prepared ramekins using a ladle or measuring cup.
9. Pour 1 cup of hot water into the slow cooker base, around the ramekins, to create a gentle steam bath.
10. Cover the slow cooker with its lid and cook on the HIGH setting for 90 minutes, or until the cake edges are set but the centers remain slightly jiggly.
11. Carefully remove the ramekins from the slow cooker using tongs and let them rest on a wire rack for 10 minutes.
12. Run a thin knife around the edge of each cake, then invert onto individual serving plates.
13. Serve immediately while warm. Tip: For optimal texture, ensure all ingredients are at room temperature before beginning. Tip: Do not open the slow cooker during cooking to maintain consistent temperature. Tip: Test doneness by gently shaking a ramekin; the center should have a distinct, slow wobble.
Here, the cakes boast a rich, fudgy exterior that gives way to a luxuriously fluid chocolate core. The contrast in textures is heightened by the subtle saltiness balancing the deep cocoa flavor. Consider garnishing with a dusting of powdered sugar, a dollop of crème fraîche, or fresh raspberries for a vibrant, tart counterpoint.
Slow Cooker Mini Pot Bread Pudding
Ditch the oven and let your slow cooker do the work for this decadent, hands-off dessert. This recipe transforms simple ingredients into a rich, custardy bread pudding, perfect for cozy gatherings or a special holiday treat. The gentle, moist heat ensures a perfectly tender texture every time.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 3 hours
Ingredients
– 1 (14-ounce) loaf brioche, torn into 1-inch pieces
– 4 large pasture-raised eggs, lightly beaten
– 2 cups heavy cream
– 1 cup granulated sugar
– 1 tablespoon pure vanilla extract
– 1 teaspoon ground cinnamon
– 1/2 teaspoon fine sea salt
– 1/2 cup unsalted butter, melted and slightly cooled
– 1/2 cup dark brown sugar, packed
Instructions
1. Generously grease the insert of a 6-quart slow cooker with clarified butter to prevent sticking.
2. Place the torn brioche pieces into the prepared slow cooker insert in an even layer.
3. In a large mixing bowl, whisk together the lightly beaten pasture-raised eggs, heavy cream, granulated sugar, pure vanilla extract, ground cinnamon, and fine sea salt until fully combined and smooth.
4. Pour the custard mixture evenly over the brioche pieces in the slow cooker.
5. Gently press down on the bread with a spatula to ensure all pieces are submerged in the custard. Let the mixture stand for 10 minutes to allow the bread to absorb the liquid.
6. In a small bowl, combine the melted and slightly cooled unsalted butter with the packed dark brown sugar, stirring until a thick, spreadable paste forms.
7. Dollop the brown sugar-butter paste evenly over the top of the soaked bread mixture.
8. Cover the slow cooker and cook on the LOW setting for 3 hours, or until the center is set and a knife inserted comes out clean. Avoid opening the lid during cooking to maintain consistent heat.
9. Once cooked, carefully remove the insert from the slow cooker base and let the pudding cool for at least 30 minutes before serving to allow it to firm up slightly.
10. Serve the pudding warm, directly from the insert. For a polished presentation, run a knife around the edge and invert it onto a serving platter.
Zesty cinnamon and deep caramel notes from the brown sugar topping create a complex flavor profile. The texture is luxuriously creamy and custard-like, with soft pockets of rich brioche. For a creative twist, serve individual portions drizzled with a bourbon-infused caramel sauce or topped with a dollop of freshly whipped cream.
Summary
Kickstart your weeknights with these 20 delicious mini crock pot recipes! They’re perfect for busy home cooks looking for easy, comforting meals. I hope you find a new family favorite. Give one a try, leave a comment below with your top pick, and don’t forget to share this roundup on Pinterest to help other cooks save time and enjoy dinner.
